Sautéed Halibut with Shaved Fennel Salad

If you have the need for speed, fish is the way to go for healthy — and satisfying — dinners. In this dish, halibut shares a plate with perky, licorice-scented fennel salad.

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Cal/Serv:
436

Yields:
4

Prep Time:
0
hours
20
mins

Cook Time:
0
hours
10
mins

Total Time:
0
hours
30
mins

Ingredients

Salad:

1
small fennel bulb

2
tbsp.
basil olive oil

1
tbsp.
red wine vinegar

2
tbsp.
minced shallot

1/4
tsp.
salt

1/4
tsp.
Freshly ground pepper

1/2
small red onion

2
c.
baby spinach leaves

Potatoes:

3/4
lb.
baby red potatoes

3/4
c.
chicken broth

Halibut:

2
tbsp.
basil olive oil

1 1/2
lb.
halibut fillet (1 1/2-inches thick)

1
tsp.
kosher salt

1/4
tsp.
Freshly ground black pepper

1/2
c.
dry white wine

2
tsp.
unsalted butter

Directions

Salad: Using a mandolin or V-slicer, cut fennel lengthwise into very thin slices. In a large bowl, whisk oil, vinegar, shallot, salt, and pepper. Scatter onion over dressing, then top with fennel and spinach (do not toss).

Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife. Drain; keep warm.

Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot. Season halibut with salt and pepper. Add fillets to skillet; cook until golden brown on first side, about 4 minutes. Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center. Remove to a plate.

Deglaze skillet with wine and bring to a boil. Reduce by half, then remove from heat and swirl in butter until emulsified.

Place potato slices on plates. Top with halibut; spoon pan sauce over fillets. Toss fennel salad and serve with halibut.

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